Sexy Chocolate Cake

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to directions on package for a 9x13 inch pan; place on wire rack to cool for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. Combine sweetened condensed milk and caramel topping, stirring until smooth and blended in saucepan over low heat. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Sexy Chocolate Cake

Chocolate Cavity Cake

Prep Time:30 Minutes
Cook Time:1 Hour
Servings:12

1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur in a large bowl. Beat until well blended. Fold in chocolate chips. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely.

Chocolate Cavity Cake

Chocolate Cavity

Chocolate Cavity

Chocolate Cavity

Tomorrow I will have more about chocolate

Raspberry Chocolate Cake

Here's a delicious chocolate cake with a vibrant pink raspberry filling hidden inside. Prep: 35 min., Cook: 35 min., Other: 10 min.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Raspberry Filling
Dark Chocolate Frosting
Garnish: fresh raspberries

Combine first 6 ingredients in a large bowl, and make mixture well in the center.
Stir together eggs with next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.

Yield: Makes 12 - 15 servings

As always you can find more on chocolate at Chocolate Cavity

Raspberry Chocolate Cake